OK!, I know it`s here somewhere, but for the life of me I can`t find it! ...............so I`ve used the smoker a few times now, and each time I finish I spray the inside with water while it`s still hot, to clean out the junk and wash it down the drain pipe, but it still seems to have a heap of fat and SPOOGE everywhere, I did find that word tho! ..........what do you guys do???
Absolutely nothing that's what gives the smoker character
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
heck yeah, ya gotta keep the glooop in the chamber, i usually just make my initial fire hotter, bringing the temp up around 350, then let it settle, but that was with my store bought smoker. the new one dont know yet
With a stainless steel interior I clean it till it shines, with everything else I have an 8" scraper that I just scrape the big chunks off with. I like to leave a good thick cake across the whole thing to keep the rust off.
Nothing I like more than to kick back with a Zima and a Virgina Slim reading 50 Shades of Grey with DCman (The Czar).
What I should of said was, the cooking grates!, there`s bits haging off the bottom of them. But I can see what you are saying, just like you don`t clean out Tea pots!
I use a paint scraper my first mother in law gave me, that was in 1981!!!, still works great!
Best thing I ever used were Scotch Brite pads from the furniture refinishing department.
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
hahaha, right on dcman!
and when he tells me my grill is dirty.... I wire brush the racks to remove the chunks and drippings the scrape the chunks off the BP etc and do the water spray treatment while the smoker is still hot or right before I start. Your best Q will come from a clean and properly seasoned smoker!
Now listen up and learn something!, a DAG is a matted lump of wool around a sheeps bum!, or a lump of weld, or a person who doesn`t dress well, ie; going to the shops in your tracky dacks, or a term of indearment ; God your a dag! ( this does not mean God himself!), or I`ve just been dagging around today!,( not doing much at all).
So now I find myself wanting to be sure I am not committing a Smoker Sin. Since the first smoke in Old Pops about 7 months ago I have always ended my cooks by pouring a gallon of water down a stack and letting the steam go crazy for about 5 minutes. At that point I brush down my grates and open the drain. While I am really liking the lack of tar build up across the back and top (this beast burns so true) I noticed some heavier build up in the base plate area. Has anyone ever taken their trailer to a car wash for a pressure wash? I realize most of y'all own your own washer systems probably. I don't want to use heavy degreasers but I also don't want too much sludge forming for when it starts to stay a 100 down here and there is a huge difference between seasoned and rancid. Any thoughts? In the old days with my Webers there wasn't enough excess room to build up much of anything anywhere.
If it can't be smoked .... try frying it. It that don't work, it's probably best just left alone
I'm a big fan of the car wash in the late fall after comp season.
Flat-bed trailer (course yours is on a trailer already)
Old clothes
Putty knife
Scotch brite pad
ShopVac (don't use theirs - they frown on that)
Blow torch
... and off I go with my cooker
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
I clean grates by putting them in the oven on self-clean (electric oven, reaches about 800 degrees) then just a quick wipe with a sponge and they are spotless.
As a former car wash op, we hate when those wash pits get filled with mud and grease... We would bring in a suction tank cleaner to vacuum out an easy 1000 gallons of sludge, mud, sand and grease from under the conveyor or wash areas every year. Those off road guys are even worse. But, now that I have my own smoker, guess where I'm taking it!
Make no mistake, there ain't no powder in this Puff ! And... I'm not really a crazy person but I play one in real life
I wire brush the grates prior to cooking. After 6 or so cooks I brush the grates off and spray them with some "super cleaner" I got from NAPA. Afer hosing them off I take a putty knife and wire brush to the CC. I then heat it up...get the cook chamber up to 450* or so. After a half hour or so open the drain. Close the bottom vent almost completely, sametc for the exhaust....and let it smolder til it goes out. Read someplace that a real smokey fire after cleaning get helps restore the seasoning...
I just run a grill brush across the racks after a cook and before. Usually bring the temps up hotter to loosen up the leftovers. At the start of the season I'll scrape the whole cc out clean it and do a total re seasoning. In the fall before being put away I will do the same. Can't cook too much here in the sub arctic. When the snows up to your cherries and it's colder than a well diggers ass outside BBQ is the last thought coming to your mind lol.
I use a pressure washer on mine sometimes just to make sure there's not any loose smoke build up falling on my food. i scoop the baffle plate before each cook. But don't clean it. I cook year round in Florida, so not the same put away ideas here.
Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........
...............so I`ve used the smoker a few times now, and each time I finish I spray the inside with water while it`s still hot, to clean out the junk and wash it down the drain pipe, but it still seems to have a heap of fat and SPOOGE everywhere, I did find that word tho! 
..........what do you guys do??? 
....is a dag.....sheesh... 
...... 
